Peach Cream Cheese Cobbler w/pie crust

I made my original recipe using Paula Deen’s Dutch Oven Peach Cobbler recipe and a recipe from, Peaches & Cream Cheese Pie for reference. My original had a Bisquick topping and this one has a pie crust top.


Peach Mix:

1  29 oz. can Peaches w/juice, recommended; Margaret Holmes O’sage Peaches

¼ cup Bisquick

½ of 3 oz package Vanilla pudding, not instant

1/3 cup sugar

Ground cinnamon; optional


Cheese mix:

8 oz. Philly Cream Cheese; room temp

1/3 cup sugar

3 Tbs. peach juice

½ tsp pure vanilla extract



One Store Bought pie crust or home made, for a 9 inch pie. Cut dough in about 1 ½ inch strips. Raw sugar and cinnamon to sprinkle over top.


This is a different take on my Peach Cream Cheese Cobbler with a pie crust topping instead of Bisquick and more of the cheese mix.


Mix up the peach mix and cheese mix in separate bowls. Spray a 7X11 or a 9X9 Pyrex dish with some cooking spray. Pour in the peach mix. Using a spoon dollop the cheese mix as even as you can, use the back of the spoon to smooth out the best you can about ½ inch from the edge. Lay the pie crusts in; trimming the ends at an angle leaving some space around the edge of the dish. Sprinkle with the raw sugar & cinnamon. Bake in a preheated 350 deg oven for 40 minutes. Serve with a scoop of good vanilla ice cream or some whipped cream. Enjoy.


After eating this I find it would be for those that don’t like all the crust in most cobblers. It has a lot of good gooey peaches & cream cheese going on. For more crust you could make with a bottom crust. If you really like crust do my one with the Bisquick.